Gnocchi con Polpette di Manzo

Ingredients

Marinara:

• 1 (35-ounce) can crushed tomatoes
• 3 sprigs fresh thyme, leaves only
• 1 fresh bay leaf
• 1 tablespoon dried oregano
• 2 teaspoons garlic powder
• Pinch sugar
• Kosher salt
• Freshly ground black pepper

Meatballs:

• 1 pound ground beef
• 1 pound ground pork
• 1/2 bunch fresh parsley, chopped
• 1 cup bread crumbs
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 eggs
• Kosher salt
• Freshly ground black pepper
• 1 (16-ounce) bag fresh or frozen gnocchi
• 2 tablespoons extra-virgin olive oil
• 1/2 cup crushed sweet red pepper (sold in a jar), optional
• 1 eggplant
• Special Equipment: Long wooden skewers

Directions

Put the tomatoes into a saucepan over medium heat. Add the thyme leaves, bay leaf, oregano, garlic powder, sugar, and salt and pepper, to taste. Simmer for 10 to 15 minutes.

Preheat the broiler.

Put the beef and pork into a large bowl and add the parsley, bread crumbs, cumin, oregano, eggs, and salt and pepper. Mix well to combine. Take a tablespoon of the mixture and roll it into a small ball; repeat. You will get about 80 small meatballs. Put them onto a sheet pan and broil until they are browned and cooked through, about 10 to 15 minutes.

Cook the gnocchi according to package directions. Drain and rinse. Toss them in the olive oil.

To serve: Using long skewers, skewer on a gnocchi, a meatball, and then another gnocchi. Press the top gnocchi into the crushed sweet pepper. Cut an eggplant in half lengthwise and put it cut side down onto a platter. Stick the finished skewers into the eggplant. Serve with a bowl of warm marinara on the side for dipping.